Baked feta with peas, chilli & preserved lemon

baked feta calcium fresh peas may recipes podded peas

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Ingredients

250g block of feta

3 tbsp extra virgin olive oil, plus a drizzle to serve

1 red chilli, finely chopped

1 preserved lemon, deseeded and finely chopped

150g fresh, podded peas

small handful of mint leaves, finely chopped, plus extra leaves to serve

½ lemon, juiced and zested

crusty bread, to serve

Method

Heat the oven to 220C/200C fan/ gas 8. Put the feta in a small baking dish and drizzle with 1 tbsp of the oil, then scatter over half the chilli and half the preserved lemon. Bake for 20 mins.

Blanch the peas for 2 mins, then drain and, while still warm, toss with the remaining oil, chilli and preserved lemon, the mint and the lemon juice. Season.

Spoon the peas into the baking dish around the feta, and top with extra mint leaves, the lemon zest and a drizzle of oil. Serve with crusty bread.